In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products

Abstract Probiotics are commensals with special characteristics that are essential for the development of the immune system, and may protect mucosal surfaces against pathogens. In this study, a total of 40 lactic acid bacteria (LAB) were isolated from different raw and fermented camel’s milk samples...

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Autores principales:	Khaled Elbanna, Sahar El Hadad, Abdelrahaman Assaeedi, Alia Aldahlawi, Manal Khider, Alawiah Alhebshi
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2018
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/40ac802190744a12b14f265fb3803c49
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spelling	oai:doaj.org-article:40ac802190744a12b14f265fb3803c492021-12-02T15:08:14ZIn vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products10.1038/s41598-018-31006-32045-2322https://doaj.org/article/40ac802190744a12b14f265fb3803c492018-08-01T00:00:00Zhttps://doi.org/10.1038/s41598-018-31006-3https://doaj.org/toc/2045-2322Abstract Probiotics are commensals with special characteristics that are essential for the development of the immune system, and may protect mucosal surfaces against pathogens. In this study, a total of 40 lactic acid bacteria (LAB) were isolated from different raw and fermented camel’s milk samples collected from Saudi Arabia (Makkah area) and Egypt (Fayoum), and tested for the probiotic properties. Among them, Pro 4 and Pro 7 isolates exhibited excellent probiotic potential including bile salt (0.2–0.6%), phenol tolerance (0.2–0.4%) and salt tolerance (0.0–10%). Furthermore, both strains exhibited antimicrobial activity against wide range of food-borne pathogens and Dermatophytes with average zone inhibition of 37.5, 35.5, 34.5, 27.5, 25 and 23.5 mm for Staphylococcus aureus, Trichophyton mentagrophytes, Escherichia coli, Listeria monocytogens, Candida albicans and Salmonella typhi, respectively. Furthermore, the in vivo study indicated that these strains significantly improved the mucosal immune responses through an increase in expression of TLR2 and IFNγ mRNA in mice intestine as well as increased the synthesis of polyclonal IgG, IgM and IgA in mice blood sera. Accordingly, due to these unique probiotic properties, both selected strains could be potentially used as probiotic starter cultures for fermented dairy foods as well as functional food and health products.Khaled ElbannaSahar El HadadAbdelrahaman AssaeediAlia AldahlawiManal KhiderAlawiah AlhebshiNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 8, Iss 1, Pp 1-15 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Khaled Elbanna Sahar El Hadad Abdelrahaman Assaeedi Alia Aldahlawi Manal Khider Alawiah Alhebshi In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products
description	Abstract Probiotics are commensals with special characteristics that are essential for the development of the immune system, and may protect mucosal surfaces against pathogens. In this study, a total of 40 lactic acid bacteria (LAB) were isolated from different raw and fermented camel’s milk samples collected from Saudi Arabia (Makkah area) and Egypt (Fayoum), and tested for the probiotic properties. Among them, Pro 4 and Pro 7 isolates exhibited excellent probiotic potential including bile salt (0.2–0.6%), phenol tolerance (0.2–0.4%) and salt tolerance (0.0–10%). Furthermore, both strains exhibited antimicrobial activity against wide range of food-borne pathogens and Dermatophytes with average zone inhibition of 37.5, 35.5, 34.5, 27.5, 25 and 23.5 mm for Staphylococcus aureus, Trichophyton mentagrophytes, Escherichia coli, Listeria monocytogens, Candida albicans and Salmonella typhi, respectively. Furthermore, the in vivo study indicated that these strains significantly improved the mucosal immune responses through an increase in expression of TLR2 and IFNγ mRNA in mice intestine as well as increased the synthesis of polyclonal IgG, IgM and IgA in mice blood sera. Accordingly, due to these unique probiotic properties, both selected strains could be potentially used as probiotic starter cultures for fermented dairy foods as well as functional food and health products.
format	article
author	Khaled Elbanna Sahar El Hadad Abdelrahaman Assaeedi Alia Aldahlawi Manal Khider Alawiah Alhebshi
author_facet	Khaled Elbanna Sahar El Hadad Abdelrahaman Assaeedi Alia Aldahlawi Manal Khider Alawiah Alhebshi
author_sort	Khaled Elbanna
title	In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products
title_short	In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products
title_full	In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products
title_fullStr	In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products
title_full_unstemmed	In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products
title_sort	in vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products
publisher	Nature Portfolio
publishDate	2018
url	https://doaj.org/article/40ac802190744a12b14f265fb3803c49
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In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products

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